- Three quarts of flour (for four loaves)
- One teaspoonful salt
- One tablespoonful sugar
- One tablespoonful of lard dissolved in hot water
- Three-fourths cupful of milk
- Small yeast cake
- Tablespoonful of tepid water.
- Dissolve three quarts of flour (for four loaves), one teaspoonful salt, one tablespoonful sugar and one tablespoonful of lard in hot water.
- Soak three-fourths cupful of milk and small yeast cake for half hour in tablespoonful of tepid water.
- Stir all together with knife until knife stands up in the sponge.
- Let rise over night.
- Knead out and put in pans not quite half full, that it may rise to the edge in about an hour.
- Bake in oven of moderate heat about an hour and a half.
Source — Cooking in Old Creole Days
Prepared by Morgan Payne
November 10, 2014